2 medium delicata squash or other winter squash such as kabocha (about 2 pounds)
3 tablespoons unsalted butter
1/4 cup fresh sage, coarsely chopped
1 tablespoon fresh rosemary, coarsely chopped
1 1/2 cups apple cider or juice
1 cup water
2 teaspoons sherry vinegar
1/2 teaspoon salt
black pepper to taste
Peel delicata squash with a vegetable peeler, cut it in half lengthwise, scrape out seeds with a spoon.
Cut each piece in half, lengthwise, again, then crosswise into 1/2-inch thick slices. Melt the butter in a large frying pan over low heat.
Add the sage and rosemary and cook, stirring until the butter just begins to turn brown, about 3 to 5 minutes. (Do not brown the herbs. Cooking herbs in butter mellows the flavor and improves their texture).
Add the squash to the frying pan. Add apple cider, water, sherry vinegar and salt.
Cook, stirring occasionally, over medium heat at an even boil until cider has boiled down to a glaze and the squash is tender, approximately 20 to 30 minutes. Remove from heat.
Season with additional salt and pepper if desired.
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